Selasa, 21 Oktober 2014

Spicy Vegan Potato Curry

Spicy Vegan Potato Curry

 "Abundant spices make this better than any restaurant curry I've tasted. :)"

Original recipe makes 6 servings 

  •  4 potatoes, peeled and cubed
  •  2 tablespoons vegetable oil
  •  1 yellow onion, diced 
  •  3 cloves garlic, minced 
  •  2 teaspoons ground cumin
  •  1 1/2 teaspoons cayenne pepper
  •  4 teaspoons curry powder
  •  4 teaspoons garam masala
  •  1 (1 inch) piece fresh ginger root, peeled and minced 
  •  2 teaspoons salt 
  •  1 (14.5 ounce) can diced tomatoes
  •  1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained 
  •  1 (15 ounce) can peas, drained 
  •  1 (14 ounce) can coconut milk 


  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

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Spicy Vegan Potato Curry
4/ 5